Saltimbocca, a classic Roman dish, is taken up a notch using tender chicken and bold Gruyere cheese.
|4||Maple Leaf Prime Naturally® Boneless skinless chicken breasts|
|4 oz||(125 g) Thinly sliced Gruyere cheese|
|8||Thin slices of prosciutto|
|2 tsp||(10 mL) Dijon mustard|
|Salt and pepper|
|4||Sprigs fresh thyme or sage, plus extra to garnish|
|2 tbsp||(15 mL) Olive oil, divided|
|1 cup||(250 mL) Diced onions|
|1 tbsp||(15 mL) All-purpose flour|
|1 1/2 cups||(375 mL) Chicken broth|
|3 tbsp||(45 mL) Balsamic Vinegar|
MAKE a deep horizontal pocket in the center of each chicken breast. Insert 1/4 of cheese into the pocket. Lay two slices of prosciutto on a clean work surface. Spread with ½ tsp (2 mL) Dijon. Season chicken with salt and pepper. Place chicken and 1 sprig of thyme at one end of prosciutto and roll up. Repeat with remaining chicken breasts.
HEAT 1 tbsp (15 mL) oil in a large pan over medium-high heat. Cook chicken 5-7 minutes per side or until the prosciutto is crispy and the internal temperature of chicken reaches 165˚F (74˚C). Remove from pan and set aside.
HEAT remaining oil in the pan. Add onions and cook about 6-8 minutes or until golden in colour. Sprinkle with flour and cook another 2 minutes. Whisk in broth and vinegar. Simmer 2-3 minutes until sauce thickens slightly. Add chicken back to pan and warm through. Serve chicken with onion sauce spooned over top.
Serve with buttered new potatoes and your favourite vegetable.
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